Comments on: Galantina

By: chet santos

chet santos — Tue, 01 Sep 2009 07:45:53 +0000

hi, MM, i have been trying to do chicken galantina but i always fail. i will definitely try yours. Do you have any good recipe for callos? For me Almon Marina is the best I have ever tasted.

By: sandy

sandy — Wed, 12 Dec 2007 03:11:27 +0000

I love galantina. It is served chilled. Perfect with warm pandesal. Dulcinea has one of the better ones. Thanks for sharing your experience.

By: Marketman

Marketman — Sun, 31 Dec 2006 13:29:29 +0000

You can buy cheesecloth at Gourdo’s cafe at Fort Bonifacio. Other cooks use a thin cacha cloth instead.

By: baby

baby — Wed, 27 Dec 2006 15:38:29 +0000

where can i get a cheesecloth? what is the other term for cheesecloth?

By: Marketman

Marketman — Tue, 19 Dec 2006 22:08:25 +0000

brian, at the moment, my favorite knife is a GLOBAL 10 inch chef’s knife. It is Japanese I think, with a single piece of steel. Sharpening in Manila is a PAIN in the rear. I sharpen my own but with mediocre results. If you buy knives from the dealer in the basement of Rockwell, they will sharpen them for you…